Italian Eggplant Dishes

Eggplant Bordelaise

Bordelaise is actually a French sauce named for the Bordeaux region of France. The sauce is generally made with dry red Bordeaux wine, bone marrow, shallots, and a rich brown sauce called demi-glace. It is generally served with Steak or any meats that go well with red wine. Eggplant Bordelaise mimics the flavor of true Bordelaise sauce.

1 medium eggplant, sliced 1/2 inch thick

1 medium clove of garlic

3 tablespoons salad oil

1/3 cup flour

2 large tomatoes, peeled and sliced

1 small onion, chopped

1 cup grated Cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Peel eggplant and cut it into 1/4 inch slices.

Rub skillet with garlic; pour oil into the skillet and heat to medium temperature.